Inihaw Na Pusit Filipino Grilled Squid
Ready for Some Seriously Good Inihaw na Pusit ?
Fancy some Seafood Street Food that's easy to make? Ever wondered how to get that perfect smoky flavour in your Squid Dishes ? Well, buckle up, buttercup! Today, we're diving headfirst into the wonderful world of Inihaw na Pusit , or Filipino Grilled Squid .
Honestly, it's a total game changer!
What Makes This Grilled Squid So Special?
Inihaw na Pusit is a big part of Filipino Food . It comes from the Philippines. People all over love its tangy, smoky flavor.
It's proper Pinoy BBQ at its finest. This recipe is easy. The hardest part is not eating all the squid before it hits the grill!
This isn't just any Seafood Dish . It's an experience. Think summer evenings. Picture a Summer BBQ Recipe . Now add tender squid with a citrusy kick.
The Calamansi Squid is amazing. It's packed with protein. Plus, it's the ultimate crowd pleaser. This Grilled Calamari Recipe it's ready in under an hour!
Flavour Town: What You'll Need
Alright, let's gather the troops! For this Inihaw na Pusit adventure, you'll need: 1 kg of medium squid, 1/2 cup of soy sauce, 1/4 cup of calamansi juice (or lemon/lime juice, works a treat!), 4 cloves of garlic, 1 inch of ginger, 1 tbsp of brown sugar, 1/2 tsp of black pepper, and 1 tbsp of cooking oil.
Told you it was simple!
Let's Talk Inihaw na Pusit Ingredients & Equipment
Alright, mate! Time to gather our bits and pieces for some amazing Inihaw na Pusit . Trust me, this Grilled Squid recipe is a winner.
It's proper Pinoy BBQ , Seafood Street Food at its finest, and will make your Summer BBQ Recipes absolutely banging.
Main Ingredients
Here's what you'll need to nail this Grilled Calamari Recipe :
- 1 kg (2.2 lbs) Medium sized Squid, cleaned
- Quality Indicator: Fresh squid should smell of the sea, not fishy. The flesh should be firm and translucent.
- Marinade Time!
- 1/2 cup (120 ml) Soy Sauce (low sodium rocks)
- 1/4 cup (60 ml) Calamansi juice (or Lemon/Lime Juice, if you're in a pinch)
- 4 cloves Garlic, minced
- 1 inch Ginger, grated. Honestly, fresh ginger makes a HUGE difference.
- 1 tbsp Brown Sugar
- 1/2 tsp Black Pepper, freshly ground
- 1 tbsp Cooking Oil (vegetable or canola)
Seasoning Notes: The Flavor Bombs
For this Filipino Food classic, it's all about that tangy, savory, slightly sweet combo. Soy sauce brings the umami, calamansi squid gives it a zesty kick, and garlic and ginger? They're the aromatic superheroes.
- Essential Spice Combination: Soy sauce, black pepper, and garlic are your core flavors.
- Flavor Enhancers: Ginger adds warmth, and a touch of brown sugar balances the acidity.
- Quick Sub Options: No calamansi? Lemon or lime works just as well. Use ginger powder if you don't have fresh. It's a slightly different vibe, but still tasty.
Equipment Needed
Don't stress. You don't need fancy kit for this Inihaw . Keep it simple, innit?
- Mixing Bowl
- Whisk
- Grill (charcoal or gas) or Grill Pan
- Common Household Alternative: A cast iron skillet will do the trick!
- Tongs
- Small Bowl for basting
Honestly, most of this is already in your kitchen. Get stuck in and lets enjoy some amazing Seafood Dishes and Squid Dishes ! This Inihaw is really going to make everyone happy
Let's Get Grilling: Inihaw na Pusit
Right, let's get the barbie going! We're doing Inihaw na Pusit , Filipino style grilled squid . Think smoky, slightly tangy, and utterly delicious.
It's a proper summer crowd pleaser, this one. I love it so much with Filipino Food!
Prep Like a Pro
Essential mise en place is your best mate here. You know, getting all your ducks in a row. First, grab 1 kg of medium sized squid, cleaned and ready to go.
Pat it dry. Honestly, dry squid chars better. Trust me on this! For the marinade, you'll need: 1/2 cup of soy sauce , 1/4 cup of calamansi juice (or lemon/lime), 4 minced garlic cloves , 1 inch of grated ginger , 1 tbsp of brown sugar , 1/2 tsp of black pepper , and 1 tbsp of cooking oil .
Easy peasy!
Grilling Inihaw na Pusit : step-by-step
Okay, here's the drill for the Grilled Squid :
- Score those squid tubes! Crosshatch on one side. Makes them look fancy and helps with even cooking.
- Whisk all marinade ingredients in a bowl. Give it a good mix.
- Plonk the squid in the marinade. Make sure it’s coated. Marinate for at least 30 minutes , up to 2 hours .
- Preheat your grill to medium high heat. You want it nice and hot!
- Grill for 2- 3 minutes per side. Look for slight charring. Don't overcook it, or it'll be rubbery. No one wants rubbery squid!
- Serve that Calamansi Squid immediately! Get stuck in.
Pro Tips for Epic Squid Dishes
Here's a sneaky pro tip : Don't overcook the squid, and scoring is so important! Pat the squid dry; the drier, the better.
We want some proper char. Also, you can totally make the marinade ahead. It keeps in the fridge for a couple of days.
This Pinoy BBQ is one of the best Seafood Street Food .
Now, honestly, I messed up the first time by overcooking it and burning it. So, keep an eye on it! Grilled Calamari Recipe is supposed to be quick and easy.
Enjoy this Summer BBQ Recipes for Seafood Dishes . Inihaw is the key to a good summer.
Recipe Notes for Inihaw na Pusit : Your Seafood Street Food Adventure!
Right, so you’re tackling this Inihaw na Pusit recipe, eh? Awesome! Think of it as your personal journey into the heart of Filipino Food .
Honestly, these notes are like the cheat codes to making it perfect . And let me tell you, mastering Grilled Squid is a serious skill.
Serving Suggestions: Plating Like a Pinoy Pro
Forget fancy restaurants! Think casual Pinoy BBQ vibes. Lay your perfectly Grilled Calamari Recipe on a big platter. Garnish with chopped spring onions.
A squeeze of extra calamansi (or lemon/lime if you can't find calamansi) is essential. Serve it with heaps of rice.
A small bowl of soy sauce, vinegar and chopped onions for dipping is a must. Seriously, don't skip that dipping sauce! A cold drink.
And you've got a feast.
Storage Tips: Keeping It Fresh (If There's Any Left!)
Okay, so you've made a batch of Inihaw na Pusit so good that you've got leftovers? Fair play!. Refrigerate any leftovers in an airtight container for up to two days .
Honestly, Grilled Squid is best fresh, but a quick reheat will do the job.
Reheating instructions : Lightly pan-fry, or zap it in the microwave for a short blast of time. Be careful not to overcook the squid in the reheating process.
I would not recommend freezing the squid. It will become very rubbery after freezing and is best consumed fresh.
Variations: Spice It Up or Keep It Sweet
Fancy a twist? Add a chopped chili. Some folks like a little heat with their Seafood Dishes . For my taste, a tiny bit goes a long way.
Try adding some honey. It gives the marinade a caramelised glaze that is to die for .
Adapting it?
For gluten-free: Use Tamari instead of soy sauce.
For lower sugar diet: Omit the brown sugar for a substitute of choice.
Don't be afraid to try other Squid Dishes or even adjust the marinade to your liking!
Nutrition Basics: Guilt Free Grilling
Okay, let's keep it real: I'm no nutritionist. But Inihaw na Pusit has some good things going for it. Squid is a good source of protein.
It's relatively low in fat. Keep an eye on the sodium. That soy sauce adds up!. But hey, it's all about balance, right?
So, there you have it! Follow these tips, and your Inihaw will be a guaranteed success. Get that Summer BBQ Recipes going! Don't stress too much about perfection.
It's all about having fun and enjoying the process. Now go forth and grill like a boss!
Frequently Asked Questions
What's the secret to making sure my Inihaw na Pusit isn't rubbery? I've had some dodgy experiences in the past.
Ah, the dreaded rubbery squid! The key is to avoid overcooking. Squid cooks very quickly, so only grill it for 2-3 minutes per side. Keep a close eye on it, and the moment it turns opaque and slightly charred, whip it off the grill. Think of it like a quick tan, not a full sunbed session.
I can't find calamansi where I live. Is there a good substitute for it in this Inihaw na Pusit recipe?
No worries, mate! Calamansi can be tricky to find outside of Southeast Asia. A mixture of equal parts lemon or lime juice works brilliantly as a substitute. It'll still give you that essential citrusy tang that makes Inihaw na Pusit so darn tasty.
Can I marinate the squid for longer than 2 hours? I'm trying to be organised for a BBQ tomorrow.
While marinating the squid for 30 minutes to 2 hours is ideal, marinating it for longer can sometimes make the squid too soft. If you must marinate overnight, reduce the amount of citrus juice in the marinade to prevent the squid from becoming mushy.
Alternatively, prepare the marinade separately and add the squid just before grilling the next day.
What's the best way to clean squid properly before making Inihaw na Pusit? It's a bit of a faff.
Cleaning squid can be a bit daunting, but it's not too bad once you get the hang of it! Gently pull the tentacles away from the body. You should be able to pull out the innards and the quill (a clear, plastic like piece). Rinse the body and tentacles thoroughly.
You can also peel off the outer membrane if you like, but it's not essential.
Any tips for adding a bit of a kick to my Inihaw na Pusit? I'm a bit of a spice fiend!
Absolutely! For a spicy Inihaw na Pusit, try adding a pinch of red pepper flakes or a finely chopped chili pepper (like a bird's eye chili) to the marinade. You could also brush the squid with a chili oil while grilling for an extra layer of heat.
Start with a small amount and taste as you go, because you can always add more spice, but you can't take it away!
How do I store leftover Inihaw na Pusit, and how long will it last?
If you've got any leftover Inihaw na Pusit (lucky you!), store it in an airtight container in the refrigerator. It'll be best eaten within 1-2 days. Bear in mind that grilled squid tends to toughen up a bit when reheated, so it's best enjoyed fresh if possible.
You can reheat it gently in a pan or microwave, but be careful not to overcook it.
Inihaw Na Pusit Filipino Grilled Squid
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 8g |
| Fiber | 0g |
